Ingredients


300g gluten free farfalle (pasta bows)

1 large tomato

1 stalk celery

2 tbsp olive oil

2 tsp white wine vinegar

1 tsp garlic oil

large handful fesh basil leaves

1 tbsp chopped chives

85g pack prosciutto










Method


Boil the gluten free pasta in salted water as instructed by the pasket. .

Tip into a colander over the sink, cool the pasta under the cold tap then drain really well.

While the pasta is boiling roughly chop the tomato and put in a food processor with the garlic infused oil, the olive oil, vinegar and about 8 basil leaves.

Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.

Add the pasta to the dressing, roughly slice the rest of the celery and add to the pasta with the remaining basil leaves.

Tear in the prosciutto and toss everything together.

Pile into bowls and, if possible, eat outside.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Deli pasta salad
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